PUMPKIN MEATBALLS WITH SCAMORZA CHEESE
Ingredients to choose
For 1 kg of meatballs
  • boneless top sirloin steak
    300 g
  • pumpkin sauce
    130 g
  • bologna
    30 g
  • potato flakes
    30 g
  • water
    50 g
  • grated parmigiano regiano cheese
    80 g
  • smoked scamorza cheese
    50 g
  • salt
    3 g
  • pasteurized eggs
    60 g
How to prepare it
Preparation time: 20 minutes.
1. In a bowl, pour the water over the potato flakes for 15 minutes.
2. Grind meat twice using a 6.0 mm disk, together with the bologna, scamorza cheese and the hydrated potato flakes.
3. Place minced meat into a bowl and work it along with the grated Parmigiano cheese, pumpkin cream, eggs and salt until all ingredients are combined.
4. Let the mixture stand in refrigerator for 2 hours.
5. Shape into balls, each weighing about 60 g.

Suggestions for consumer: cook in frying pan with oil for about 15 minutes.
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This smooth pumpkin creamy sauce has the sweet delicate flavour of ripe Italian pumpkins. This sauce is so versatile and can be used with pasta and rice based dishes, in particular with vegetarian lasagne and as fillings for ravioli and as a topping on pizzas.

Save (+) Code Packaging and format Net weight Pieces per package Zoom
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POTATO FLAKES
Potato flakes prepared using prime quality potatoes. Ready for use and extremely versatile. They can be used to make so creamy mashed potatoes and they are ideal as a side dish with meat and fish courses. It is perfect for making potato croquettes, Duchess potatoes, potato gnocchi and for making so dough and as a filling in pasta dishes.

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(+) 004000 SACK 25000 g 1
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